The Institute of Culinary Education Gets a New, Bigger Home

After 20 years in Peter Kump’s Upper East Side walk-up and another 16 in larger, more professional headquarters in Chelsea, the Institute of Culinary Education has moved to Battery Park City, where it has more than doubled in size. It has more classroom-kitchens with specialized equipment like a rotisserie and a tandoor, a full bar for mixology classes, and a student lounge, all features that were unavailable in the previous locations. There are even areas that can be booked for private events. The school also holds more than 1,500 classes for nonprofessionals: Institute of Culinary Education, Brookfield Place, 225 Liberty Street (West Street), third floor, 800-777-2433, ice.edu.

To Brew: Chemex Introduces New Automatic Brewer

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CreditChristopher Lee for The New York Times

Chemex, the company with the hourglass-shape pour-over coffee carafe, introduced a new automatic model last December (the Ottomatic), but it has not been available for retail sale until now. The operation is simple, aside from the need to take care with precise measurements of water into the reservoir and coarsely ground coffee into the standard Chemex paper filter. At the touch of a button, water drips to moisten the grounds, pauses and then continues into the filter cone, at a rate of about one minute a cup. The Chemex carafe was invented in 1941. (In “Mad Men” there was one in Don Draper’s kitchen.) In the 1980s, the company had an electric model, which was discontinued: Chemex Ottomatic, $350, Oren’s Daily Roast stores, orensdailyroast.com.

To Sip: Sonoma-Cutrer Adds Sauvignon Blanc

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CreditTony Cenicola/The New York Times

Since 1981, Sonoma-Cutrer has been a familiar label for reliable, mostly reasonably priced California Chardonnays found on restaurant lists and in shops. You may even call it a classic. For the first time, the winery has released a sauvignon blanc. It’s a fairly opulent example of the varietal with whiffs of oak and juicy fresh pineapple balanced with bright acidity, and suitable for summer’s shellfish: a sauvignon blanc to please a chardonnay lover. “We did not want it to be too grassy,” said Mick Schroeter, the winemaker. “We bought the grapes from growers in the Russian River Valley.” The wine is part of Sonoma Cutrer’s Winemaker’s Release category, which is offered on a limited basis: Sonoma-Cutrer sauvignon blanc, $25 for 750 milliliters, sonoma-cutrer.com.

To Shop: Siblings Open Harry & Ida’s

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From left, Nana Pavelic, Chaz Lindsay, Jonathan Botta and the siblings Will and Julie Horowitz at Harry & Ida’s Meat and Supply.CreditPablo Enriquez for The New York Times

The siblings Will and Julie Horowitz, the owners of Ducks Eatery, are tapping into their family history at their rustic new market, Harry & Ida’s Meat and Supply Company. It’s named for their great-grandparents Harry and Ida Zinn, Hungarian immigrants who had a store in Harlem. The market specializes in preserved foods: pickling, hot- and cold-smoking, fermenting and canning to make goods as varied as old-fashioned pastrami and smoked eels for sandwiches. “It’s constantly evolving as we explore old traditions,” Mr. Horowitz said. Jonathan Botta, a chef and partner, and the chef Chaz Lindsay participate in production. They also have items from other artisans. Sandwiches are $14 to $18: Harry & Ida’s Meat and Supply, 189 Avenue A (12th Street),646-864-0967,meatandsupplyco.com.

To Give: The Gift of Steaks For Father’s Day

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Whether or not Dad is on the paleo diet, he may appreciate this assortment of rib-eye steaks of various pedigrees. He’ll be on his way to real connoisseurship. The collection consists of two buttery American-raised wagyus; two succulent purebred Akaushis (a type of wagyu); two richly tender steaks from Akaushi-Angus hybrid animals, with each steak around a pound; and a hefty 20- to 22-ounce bone-in dry-aged steak. Unopened, the steaks, which are shipped frozen, can be kept refrigerated for five days. If put directly in the freezer, they are good for six months: Ribeye Variety Pack, $355 (including shipping), 718-389-0985, heritagefoodsusa.com.

To Celebrate: St. Anthony Feast In Manhattan

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Grilled sardines at Lupulo.CreditChristopher Lee for The New York Times

Sardines are on the menu Saturday for the feast of St. Anthony, celebrating a popular saint who was born in Lisbon. Sardines are a Portuguese specialty, but the hagiography of the saint involves an incident that occurred in Italy. When people were not paying attention to Anthony’s sermon, he is said to have gone to the seashore, and as he preached, fish, possibly sardines, rose out of the water to listen. This year, the chef George Mendes will run an event in the courtyard of the Eventi hotel next to Lupulo, his Portuguese restaurant, and serve grilled sardines along with Sagres Portuguese beer and other fare. There will be Portuguese folk music. Admission is free; food is cash only: Dia de Santo António, Noon to 4 p.m., 29th to 30th Streets west of Avenue of the Americas.

A version of this article appears in print on , on Page D3 of the New York edition with the headline: The Institute of Culinary Education Gets a New, Bigger Home. Order Reprints | Today’s Paper | Subscribe